1 ea 8″ Pie crust baked
1 ea 8″ Crust unbaked (top)
1/4 c Unbleached all-purpose flour
1 tb Nutritional yeast flakes
1 ts Salt
3/4 ts Garlic powder
3 c Firm tofu, cubed
2 tb Vegetable oil
1 c Onion, chopped
1 c Celery, sliced
1 c Carrots, chopped
1 c Assorted vegetables
2 c Chickenless gravy, see
— recipe
Set the pie shell aside. Combine the flour, yeast, salt, garlic
powder & tofu in a paper bag, and shake. Saute the tofu mixture in
the oil until lightly browned. Add the onion, celery & carrots &
continue to saute until onions are soft, about 5 minutes. Add the
other vegetables & cook until the vegetables are tender but crisp,
about 5 minutes.
Preheat the oven to 375F. Pour the gravy over the mixture in the
skillet & stir. Pour into the pie shell. Roll out top dough & place
on pie. Bake for 30 minutes or until crust is lightly browned.
VARIATION: Pour vegetable mixture into an uncovered casserole dish &
top with crushed cornflakes. Bake for
30 minutes.
PETA & Ingrid Newkirk, “The Compassionate Cook”.
Yields
8 Servings